Yield: 6 Servings
Measure | Ingredient |
---|---|
¾ cup | Sugar |
1 tablespoon | Packed golden brown sugar |
2 teaspoons | Cinnamon |
¾ teaspoon | Ground ginger |
¼ teaspoon | Salt |
1 cup | Pumpkin (16oz) |
¾ cup | Whipping cream |
½ cup | Sour cream |
3 larges | Eggs (beaten to blend) |
\N \N | Optional but super |
¼ cup | Apricot preserves |
Directions prepare 9 in single pie crust of choice.
Filling mix first 6 ingredients together using a whisk to remove all lumps and thoroughly blend., add whipping cream, sour cream and beaten eggs. Pour into 9 inch crust. Bake at 325 F 55- 60 minutes until edges puff and center is almost set. Note; I put a ring of foil around crust edge to prevent over browning the last 15 minutes of baking.
Opitional; Apricot preserve pie... Spread apricot preserves over bottom of 9 inch pie crust then pour prepared filling into the pie crust. and bake as directed. The apricot and pumpkin combination is absolutely delicious. Submitted by marina